“Chunks of pumpkin are boiled on the stove and then mashed with evaporated milk, sugar, eggs, and spices to create the filling for a shortening based crust in this delectably rustic Thanksgiving classic.”

This was exactly the recipe I was expecting for a homeade pumpkin pie. Although the recipe does not say you will have to make two crusts. As the filling makes enough for two. I still enjoyed it and so did my family!

Reviewer:

This pie was a real hit! It has a lovely pumpkin taste, not overly spiced. The texture is not super creamy like a canned pumpkin produces, but you definitely get a satisfying true pumpkin experience with this. I'll make it again, definitely!

Reviewer:

Loved this pie. My son really wanted to try homemade, so I rolled up my sleeves and made this recipe. It was better than I imagined it could be. I am not a huge pumpkin pie fan, but this was perfect. I loved that it wasn't overly spicy. I did add a little bit of cornstarch at the very end to help the batter thicken, but that is the only thing I changed. Will be making this again and again!

Reviewer:

Delicious. I actually had to bake and then steam the pumpkin so it was soft enough to put into my blender for puree. Also I really like the evaporated milk. As I made two pies, I mixed this evaporated milk fresh pumpkin pie recipe with only 1/2 cup of brown sugar (not 3/4) with a 2nd pie recipe which called for condensed milk instead of evaporated milk (no sugar; rest of recipe the same). I also prebaked my pie crusts for 5 mins to avoid sogginess. All of guests raved about the freshness of the pie, and how is tasted light. With only a touch of whipping cream, it was a hit.

Reviewer:

After my dog decided to take a bite out of my jack-o-lantern, I decided to make pie out of it (after discarding the dog bite part). The pumpkin was pretty watery so I let it drain well and was still able to get enough pumpkin to make 4 pies. To compensate for the wetness, I added 1 tsp of cornstarch to the recipe. otherwise, no changes were made. This recipe is perfect. The seasoning is light, as is the texture of the pie. I have a home made sweet potato pie that I have used for years and it's much denser than this. This almost reminds me of a light custard pie. This recipe is a keeper for sure!

Reviewer:

This was the first pie I ever made and it turned out PERFECT!
Pie Crust:
I'm die hard for vegan butter, so I did replace the shortening in the pie crust with that instead, but my pie crust still came out great.
Pumpkin:
I baked my pumpkin instead of boiling it, which I don't think has any affect on how the pumpkin turns out - boiling may cause it to be a lot more watery, but if you follow suggestions to use a cheesecloth afterwards, you should be fine.
Filling:
I followed this part pretty closely, and only added a few extra drops of clove extract into the mix.
With these few minor adjustments, my pie came out perfect! It looks like a pumpkin pie you'd buy from the store, but tastes a million times better. I'll never buy another pumpkin pie again. This recipe was so easy. It took me less than 2 hours to prep and bake it, and it was ready to eat by the next morning!

Reviewer:

This is a great recipe and does not even come close to canned pumpkin. I do agree that two cups of pumpkin is not enough. I use two medium pumpkins and organic ingredients. I only have a cup left over and with this I make a small pie. Top it off with whip cream and you have a delicious pumpkin pie.